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A hard granular cheese made from cow’s milk is Parmeasan or Parmigiano-Reggiano. It was originally produced in Italy and named after Parma, an area in Italy. The minimum aging time of the cheese is 12 months. It is known as Parmesano in Argentina and Parmezao in Brazil. It can grated as a add-on over pasta, used for making pesto and alfredo sauce and stirred in soups. Due to high calcium content in Parmeasan, Italian mothers have made their children eat it for years so as to develop strong bones and teeth.